Do you love eating greens but hate how bitter and tough kale can be? Do you ever wonder why people are so gaga over this yard garnish?
The first time I ever ate kale, I had the good fortune of not know what it was, only that it was so freaking good. Tons of bold flavor, delightful textures and beautiful colors. My roommate and best friend in college, Kate, made this glorious deliciousness for me and within one bite, I was forever more one of those ‘Kale Fans’.
Now, 10 years later this Kale Salad has evolved and become a mainstay in my menu. I’d love to share this recipe with you!
What you need to know about Kale (if you already don’t) is that it is one of the most nutritionally dense foods around. But in the U.S. greens are conspicuous by their absence.
Eat more dark leafy-s and you will notice the benefits right away. Glowing, clear skin, better mood, wonderful poos and increased energy! This salad will make you happy. It’s that simple. And to be honest, I haven’t found a recipe I like better. Guten Appetit!
N O T E S
- Always prep your cooking area so you can have the most fun in the kitchen possible.
- You’ll need an extra large bowl and super clean hands. You’ll be making this salad by hand!
- Serves 2 – 4
I N G R E D I E N T S
- 1 bunch of Organic Curly Green Kale
- 1 cup of finely diced Organic Purple Onion
- 1 ripe Avocado (Organic if possible)
- 1 large Organic Pink Lady Apple
- 1/3 cup of diced Walnuts (Organic if possible)
- 2 tablespoons of Bragg’s Extra Virgin Olive Oil
- 1 1/2 teaspoons of Pink Himalayan Sea Salt
- 1 tablespoon Organic Lemon Juice
D I R E C T I O N S
- First things first, clean each kale leaf carefully under running water so you can remove all the organic dirt. Otherwise your salad will be very gritty! Squeeze out any excess water.
- Then, with the large bowl at the ready, begin to tear the leaves of kale from the sturdy steam. Place the leaves in the bowl.
- Now, cover the kale with the salt, oil and lemon.
- Here is the fun part and what makes this salad different from all the other salad’s you’ve had in the past – – massage what is essentially brine into the kale leaves, tearing and ripping as you go. You are “cooking” the leaves as the salt tenderizes the tough fiber of the kale. This is what makes it so YUMMUY and digestible!
- Once the leaves are tender and completely coated, you’re ready to dress it with toppings.
- Finely dice half of a purple onion. You really want the pieces of onion to be very fine. They actually taste better that way. Toss in the bowl.
- Cut and core the apple into extra small cubes and toss in the bowl.
- Cut the avocado in half, removing the pit, and slice and cube the pieces. (I recommend buying one of those avocado tools that makes very light work of this). Toss it in too.
- Add the walnuts and mix thoroughly with your hands, gently squeezing a little to give the kale that final coat of avocado fat.
- Serve up in large bowls with an extra drizzle of tahini, if you want, or even a few more slices of avocado. Enjoy!